Apricot Jelly

1. 1

   Combine apricots and water.

2. 2

   Over medium heat bring mixture to a boil.

3. 3

   Reduce heat to a simmer gently for 5 minutes

4. 4

   Take pan off heat; skim and let set 30 minutes.

5. 5

   Sieve the apricots and strain juice from pulp (use pulp in apricot jam).

6. 6

   Line sieve with 4 layers of clean damp cheese cloth.

7. 7

   Strain; cover the juice and refrigerate overnight.

8. 8

   Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.

9. 9

   To make the jelly, combine juices when they are warm add sugar.

10. 10

    Stirring constantly until sugar is dissolved, bring to a rolling boil.

11. 11

    Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.

12. 12

    Remove pan from heat; skim off foam.

13. 13

    Ladle into hot jars, leaving 1/4 inch head space.

14. 14

    Water bath for 15 minutes.

* Per serving · 4 servings · Values may vary.

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